250g butter, chopped
1/3 cup (75g) caster sugar
1/4 cup (35g) rice flour
2 1/4 cups (335g) plain flour

Beat butter & sugar in a small bowl (with electric beater) until smooth. Stir in sifted flours; press mixture together to form a firm dough. Knead gently on a floured surface.
Press mixture into greased baking pan, mark as desired, pr*ck with fork. Bake in a slow oven for 45 mins. Cut where marked while warm, stand shortbread in pan 10 mins before turning onto wire rack to cool.


Recipe courtesy of my trusty Womens Weekly Christmas cookbook.